Get the latest Scottish recipes from Group Recipes. http://www.grouprecipes.com/tag/scottish This is a traditional and old Scottish Oatcake recipe, not to be confused with the stuff they serve in the North of England. http://www.grouprecipes.com/106853/traditional-scottish-oatcakes-with-butter.html Clootie refers to the cloth that this fruit pudding is traditionally made in. Delicious served hot with jam and/or cream or custard or ice-cream. Leftovers can be fried in a wee bit of butter to re-heat. Normally served on Xmas day but still many Scots have this treat a few times a year. Many recipe variations exist, but whilst all roughly similar, they do taste very different. This recipe is from Ma Broon, a classic and now cult family cartoon series in Scotland, but the same as my family has been using for a long long time, we simply measured the quantities to be able to put into a recipe. http://www.grouprecipes.com/106174/traditional-scottish-clootie-dumpling.html These are grrrrreat for entertaining during the holidays. http://www.grouprecipes.com/105750/scottish-almond-shortbread.html This is not only flavourful but it's very moist as well. http://www.grouprecipes.com/105746/gingerbread.html This pancake is slightly thicker than most but they are delicious. http://www.grouprecipes.com/104902/scottish-pancakes.html This recipe has been in my family for years. It is a moist, rich, fruity pudding, which is, for me, a slice of pure nostalgia. Traditionally it was served on birthdays instead of birthday cake. There were usually three silver pennies hidden inside, like charms in a Christmas pudding; nowadays I use 5p pieces, wrapped in waxed or greaseproof paper. The cloutie dumpling is steamed in a cloth (called clout; pronounced cloot in Scotland), not a bowl, and has a characteristic skin, formed by flouring the cloth lightly before filling it with the mixture. If you do not have a piece of muslin or a special pudding cloth, a clean tea towel will do very well. Once the pudding has simmered gently for about 4 hours, the cloth is removed and the dumpling popped into the oven to allow the sticky skin to dry off. At one time it was placed on a stool in front of an open fireplace; my mother remembers being given the task of turning the stool round gradually, for a good quarter of an hour, until the skin had dried all over. This pudding is wonderfully versatile. Serve it hot with either a good dollop of creme fraiche, double cream or the best ice cream; traditionally it was served only with custard. Occasionally I like to serve it topped with a hot butterscotch sauce and plenty of Greek yogurt. Then, next day (presuming you have not finished it all), cut it into slices and fry it alongside your breakfast bacon. This is sheer indulgence but believe me, there is no better breakfast on a cold, frosty day. http://www.grouprecipes.com/104823/cloutie-dumpling.html This goes great with english muffin and fruit http://www.grouprecipes.com/104370/scotch-eggs.html My family just returned from a trip to the Scottish Highlands and we found some of the most wonderful foods there. Cullen Skink is a thick Scottish soup made of smoked Finan Haddie, (smoked haddock)potatoes and onions. Lacking the traditional ingredient, any other undyed smoked haddock or cod will suffice. This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners http://www.grouprecipes.com/103064/cullen-skink-or-fishy-potato-soup.html J M Barrie, the author of Peter Pan, was born in Kirriemuir in Forfarshire and wrote about Forfar Bridies. They are a meat filled pastie originating from Maggie Bridie, a travelling food seller. A Bridie is one of Bridie's meat pasties. Enjoy ! http://www.grouprecipes.com/102913/scottish-forfar-bridie.html Sauteed portobello mushrooms and cheese drizzled with a touch of marinara. http://www.grouprecipes.com/101024/scottish-mushrooms.html